Loaded Baked Potato with Steak
A hearty, indulgent meal that combines a fluffy baked potato with juicy steak, melted cheese, and all the best toppings—perfect for a satisfying dinner or game-day feast!
Ingredients
For the Baked Potato:
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2 large russet potatoes (scrubbed clean)
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1 tbsp olive oil
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½ tsp salt
For the Steak:
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1 (8-10 oz) ribeye, sirloin, or filet mignon (your choice)
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1 tbsp butter
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1 tsp garlic powder
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½ tsp black pepper
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½ tsp salt
Toppings (Pick Your Favorites!):
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½ cup shredded cheddar cheese (or pepper jack)
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¼ cup sour cream
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2 tbsp chopped green onions
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4 strips crispy bacon (crumbled)
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2 tbsp butter
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Hot sauce or barbecue sauce (optional)
Instructions
1. Bake the Potatoes:
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Preheat oven to 400°F (200°C).
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Pierce potatoes with a fork, rub with olive oil, and sprinkle with salt.
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Bake 50-60 minutes (or until tender inside).
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*(For faster cooking, microwave for 5-7 minutes first, then finish in the oven for crisp skin.)*
2. Cook the Steak:
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Season steak with salt, pepper, and garlic powder.
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Heat a skillet over medium-high heat, add butter, and sear steak 3-4 mins per side (for medium-rare).
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Let rest 5 minutes, then slice thinly against the grain.
3. Assemble the Loaded Potato:
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Slice open the baked potato and fluff the inside with a fork.
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Add butter, cheese, sour cream, bacon, and steak slices.
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Garnish with green onions and drizzle with hot sauce if desired.
Serving Suggestions
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Pair with a side salad or roasted veggies for balance.
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Meal Prep Tip: Bake extra potatoes and store for quick lunches—just reheat and top!
Would you like a lighter version (with Greek yogurt instead of sour cream) or a spicy twist (jalapeños + chipotle mayo)? 😋🔥